Stuffed Squid

Method

1. Chop the tentacles finely.

2. Sauté onion and garlic in 1 tbsp oil until soft, then add tentacles and cook 2 minutes. Cool slightly.

3. Mix with breadcrumbs, Parmesan, parsley, egg and half the salt.

4. Fill each squid tube loosely two-thirds full and close with a toothpick.

5. Brown the squid in remaining oil for 2 minutes, then add wine and let it reduce.

6. Add tomatoes and remaining salt, cover and simmer on low 30-35 minutes until tender.

7. Remove toothpicks and serve with the sauce.

• italian
• seafood
• braised

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